Jeremy Fogg is the pastry chef responsible for the decadent dessert program at New Orleans restaurant, Emeril’s. An Orlando native, Fogg’s passion for pastry began at Le Cordon Bleu culinary school. After graduating, he worked at popular local hotels, including the Hilton Orlando, where he oversaw the dessert department for four of the hotel’s restaurants. On the side, he also operated his own private catering company for wedding cakes and desserts. In 2013, Fogg relocated to New Orleans to join the Emeril’s team, and in 2014, he was promoted to pastry chef.
Foodable: What are your favorite ingredients to work with?
Jeremy Fogg: Chocolate is definitely at the top of the list. The many ways it can be used is particularly appealing to me. I also enjoy working with fresh fruits—using them to make anything from sauces to sorbets to candied fruit garnishes.
Foodable: What are some of your fan-favorite desserts?
JF: The S'mores Ice Cream Sandwich has been a big hit amongst diners. We take our house-made toasted marshmallow ice cream and sandwich it between two layers of graham cracker cake and dark chocolate ganache, then serve it with more toasted marshmallows and a Fireball Whisky sauce. The Malted Chocolate Doberge Cake, served with a shot of house-made chocolate soda, has been a large seller as well. And for Mardi Gras season, the King Cake Monkey Bread steals the spotlight. They're baked-to-order and served with a variety of New Orleans-inspired sauces.
Foodable: What are diners craving today in terms of sweets and desserts?
JF: Diners are definitely looking for things that are new and a little different, but I've found that if a dessert has something familiar as its starting point, the diners' response is much greater. I've also noticed that the majority of our diners' palates are leaning toward desserts that are not overly sweet.